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- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 cans (14.5 oz each) diced tomatoes (with juice) - 2 cups vegetable broth - 1 cup heavy cream (or coconut milk for a vegan option) - 1 tablespoon sugar (to balance acidity) - Salt and pepper to taste - 1 teaspoon dried oregano - Fresh basil leaves, roughly chopped (reserve some for garnish) If you want to make this soup vegan, you can swap heavy cream for coconut milk. This keeps the soup rich and creamy. If you are avoiding gluten, ensure your vegetable broth is gluten-free. You can also use fresh herbs instead of dried for a brighter taste. Using fresh tomatoes can make the soup taste bright and fresh. If you use fresh tomatoes, you may need about 6-8 ripe ones. Peel, seed, and chop them before adding to your pot. Canned tomatoes are great for convenience. They are already cooked and seasoned, which saves time. Both options work well, but canned tomatoes give you a richer flavor without extra work. For the full recipe, check out the Creamy Tomato Basil Delight! Start by heating olive oil in a large pot. Use medium heat for this. Add the diced onion and stir. Let it cook for about five minutes. You want it to look clear, not brown. Next, add the minced garlic and cook for one to two minutes. You will smell a nice aroma. Now, pour in the canned tomatoes with their juice. Add the vegetable broth, sugar, and oregano. Bring everything to a boil. After that, reduce the heat. Let it simmer for twenty minutes. Stir it occasionally to keep it from sticking. Once the soup has simmered, it’s time to blend. Use an immersion blender if you have one. Carefully blend the soup until it is smooth. If you don’t own an immersion blender, use a standard blender. Be careful when transferring the hot soup. Blend it in small batches. This helps prevent spills and burns. After blending, make sure it is nice and creamy. Return the smooth soup to the pot if you used a standard blender. Now, stir in the heavy cream or coconut milk. Heat the soup on low. Taste it and season with salt and pepper. This is your chance to adjust the flavor. Just before serving, mix in the chopped fresh basil. Set aside some leaves for garnish. Serve the soup hot. Drizzle some olive oil on top and add the reserved basil leaves. Enjoy your creamy tomato basil soup! For the full recipe, check out the details above. To boost flavor, add fresh basil leaves at the end of cooking. They bring a bright, fresh taste. You can also try adding a pinch of red pepper flakes for heat. If you want a deeper flavor, include some dried oregano. Spice up the soup with a dash of your favorite hot sauce, too. Experiment with herbs like thyme or parsley for unique twists. For a creamy texture, use heavy cream or coconut milk. Heavy cream gives a rich taste, while coconut milk is great for vegan diets. Add the cream slowly and stir well to mix. If you want a lighter soup, use half-and-half instead. Blending the soup well is key, as it helps create a smooth base. One common mistake is not sautéing the onions enough. They should be soft and translucent for the best flavor. Another error is adding too much acid, like lemon juice, too early. Always taste as you go, and adjust seasoning last. Watch the heat when blending, as hot soup can splatter. Lastly, remember to save some fresh basil for garnish; it makes the soup look beautiful. For the full recipe, check out the detailed steps and enjoy your delicious meal! {{image_2}} You can easily make this soup vegan. Just swap the heavy cream with coconut milk. It adds a nice creaminess and rich flavor. Use fresh basil and diced tomatoes for vibrant taste. This option keeps the soup light yet satisfying. Want to boost nutrition? Add protein like cooked beans or lentils. You can also mix in vegetables. Spinach, zucchini, or bell peppers work great. They add color and health benefits. Just chop and toss them in during the simmering stage. For a unique taste, try adding spices like cumin or smoked paprika. A splash of balsamic vinegar gives a sweet twist. You can also stir in some pesto for depth. Each addition brings new life to the soup, making it fun to explore. Check the Full Recipe for more ways to customize it! To store your creamy tomato basil soup, let it cool first. Then, pour it into an airtight container. Make sure to seal it well. You can keep it in the fridge for up to five days. If you want to keep it longer, freezing is a great option. For long-term storage, freeze the soup in freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. You can freeze it for up to three months. Label your containers with the date to keep track. When you’re ready to enjoy your soup, thaw it in the fridge overnight. You can reheat it on the stove over low heat. Stir it often to avoid burning. If the soup seems too thick, add a splash of broth or water. You can also use a microwave. Heat it in a microwave-safe bowl, stirring every minute until hot. Enjoy your delicious soup! Yes, you can use fresh tomatoes. You will need about 10 to 12 ripe tomatoes. Start by blanching them in hot water for a minute. Then, remove the skins and chop them. Fresh tomatoes can add a bright flavor. Just remember to adjust the cooking time. You may need to cook them longer to break down. To add heat, try these simple methods: - Add a pinch of red pepper flakes while cooking. - Stir in chopped fresh jalapeños or serranos. - Mix in a dash of hot sauce just before serving. Each option gives a nice kick. Just be careful not to overpower the soup. This soup pairs well with many dishes. Here are some tasty options: - Grilled cheese sandwiches. - Crusty bread or baguette. - A fresh green salad. - Garlic bread for extra flavor. These sides enhance the meal and make it more filling. Enjoy the soup with your favorite pairings. Check out the Full Recipe for more ideas! In this blog post, you learned how to make a delicious creamy tomato basil soup. I shared a complete list of ingredients and offered substitutions for different dietary needs. You now know how to prepare the soup, blend it smoothly, and add the perfect seasoning. I also provided tips to enhance flavor and avoid common mistakes. Lastly, I covered variations, storage, and answered key FAQs. Enjoy your cooking and experimenting with this recipe! Trust me, it’s worth it. Happy cooking!

Creamy Tomato Basil Soup

Indulge in the rich flavors of our Creamy Tomato Basil Delight! This easy recipe combines fresh ingredients like tomatoes, garlic, and creamy goodness for a deliciously comforting soup. Perfect for any meal, it’s quick to make and can be adapted for a vegan option, too. Ready to warm up your kitchen? Click through to explore this delectable recipe and bring a taste of Italy to your table today!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cans (14.5 oz each) diced tomatoes (with juice)

2 cups vegetable broth

1 cup heavy cream (or coconut milk for a vegan option)

1 tablespoon sugar (to balance acidity)

Salt and pepper to taste

1 teaspoon dried oregano

Fresh basil leaves, roughly chopped (reserve some for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

    Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Add the canned tomatoes (with their juice), vegetable broth, sugar, and oregano to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.

        Use an immersion blender to carefully puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches and blend until smooth.

          Return the pureed soup to the pot (if using a standard blender). Stir in the heavy cream (or coconut milk) and heat through over low heat. Season with salt and pepper to taste.

            Just before serving, stir in the chopped fresh basil. Reserve a few leaves for garnish.

              Serve hot, garnished with a drizzle of olive oil and additional fresh basil leaves for a burst of freshness.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6